English Housewifry · Chapter 869. Mirranaded Pigeons
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Take six pigeons, and truss them as you would do for baking, break the breast-bones, season and stuff them as you did for jugging, put them into a little deep dish and lay over them half a pound of butter; put into your dish a little water. Take half a pound of rice, cree it soft as you would do for eating, and pour it upon the back of a sieve, let it stand while it is cold, then take a spoon and flat it like paste on your hand, and lay on the breast of every pigeon a cake; lay round your dish some puff-paste not over thin, and send them to the oven; about half an hour will bake them.
This is proper at noon for a side-dish.
70. To stew PIGEONS.
Take your pigeons, season and stuff them, flat the breast-bone, and truss them up as you would do for baking, dredge them over with a little flour, and fry them in butter, turning them round till all sides be brown, then put them into a stew-pan with as much brown gravy as will cover them, and let them stew whilst your pigeons be enough; then take part of the gravy, an anchovy shred, a little catchup, a small onion, or a shalot, and a little juice of lemon for sauce, pour it over your pigeons, and lay round them forc'd-meat-balls and crisp bacon. Garnish your dish with crisp parsley and lemon.
71. To broil PIGEONS whole.
Take your pigeons, season and stuff them with the same stuffing you did jugg'd pigeons, broil them either before a fire or in an oven; when they are enough take the gravy from them, and take off the fat, then put to the gravy two or three spoonfuls of water, a little boil'd parsley shred, and thicken your sauce. Garnish your dish with crisp parsley.
72. Boiled PIGEONS with fricassy Sauce.
Take your pigeons, and when you have drawn and truss'd them up, break the breast bone, and lay them in milk and water to make them white, tie them in a cloth and boil them in milk and water; when you dish them up put to them white fricassy sauce, only adding a few shred mushrooms. Garnish with crisp parsley and sippets.
73. To Pot PIGEONS.
Take your pigeons and skewer them with their feet cross over the breast, to stand up; season them with pepper and salt, and roast them; so put them into your pot, setting the feet up; when they are cold cover them up with clarified butter.
74. To stew PALLETS.
Take three or four large beast pallets and boil them very tender, blanch and cut them in long pieces the length of your finger, then in small bits the cross way; shake them up with a little good gravy and a lump of butter; season them with a little nutmeg and salt, put in a spoonful of white wine, and thicken it with the yolks of eggs as you do, a white fricassy.
75. To make a Fricassy of PIG'S EARS.
Take three or four pig's ears as large as you would have your dish in bigness, clean and boil them very tender, cut them in small pieces the length of your finger, and fry them with butter till they be brown; so put them into a stew-pan with a little brown gravy, a lump of butter, a spoonful of vinegar, and a little mustard and salt, thicken'd with flour; take two or three pig's feet and boil them very tender, fit for eating, then cut them in two and take out the large bones, dip them in egg, and strew over them a few bread-crumbs, season them with pepper and salt; you may either fry or broil them, and lay them in the middle of your dish with the pig's ears.
They are proper for a side-dish.
76. To make a Fricassy of TRIPES.
Take the whitest seam tripes you can get and cut them in long pieces, put them into a stew-pan with a little good gravy, a few bread-crumbs, a lump of butter, a little vinegar to your taste, and a little mustard if you like it; shake it up altogether with a little shred parsley. Garnish your dish with sippets.
This is proper for a side-dish.
77. To make a Fricassy of VEAL-SWEET-BREADS.
Take five or six veal-sweet-breads, according as you would have your dish in bigness, and boil them in water, cut them in thin slices the length-way, dip them in egg, season them with pepper and salt, fry them a light brown; then put them into a stew-pan with a little brown gravy, a spoonful of white wine or juice of lemon, whether you please; thicken it up with flour and butter; and serve it up. Garnish your dish with crisp parsley.
78. To make a white Fricassy of TRIPES, to eat like CHICKENS.
Take the whitest and the thickest seam tripe you can get, cut the white part in thin slices, put it into a stew-pan with a little white gravy, juice of lemon and lemon-peel shred, also a spoonful of white wine; take the yolks of two or three eggs and beat them very well, put to them a little thick cream, shred parsley, and two or three chives if you have any; shake altogether over the stove while it be as thick as cream, but don't let it boil for fear it curdle. Garnish your dish with sippets, slic'd lemon or mushrooms, and serve it up.
79. To make a brown Fricassy of EGGS.
Take eight or ten eggs, according to the bigness you design your dish, boil them hard, put them in water, take off the shell, fry them in butter whilst they be a deep brown, put them into a stew-pan with a little brown gravy, and a lump of butter, so thicken it up with flour; take two or three eggs, lay them in the middle of the dish, then take the other, cut them in two, and set them with the small ends upwards round the dish; fry some sippets and lay round them. Garnish your dish with crisp parsley.
This is proper for a side-dish in lent or any other time.
80. To make a white Fricassy of EGGS.
Take ten or twelve eggs, boil them hard and pill them, put them in a stew-pan with a little white gravy; take the yolks of two or three eggs, beat them very well, and put to them two or three spoonfuls of cream, a spoonful of white wine, a little juice of lemon, shred parsley, and salt to your taste; shake altogether over the stove till it be as thick as cream, but don't let it boil; take your eggs and lay one part whole on the dish, the rest cut in halves and quarters, and lay them round your dish; you must not cut them till you lay them on the dish. Garnish your dish with sippets, and serve it up.
81. To stew EGGS in GRAVY.
Take a little gravy, pour it into a little pewter dish, and set it over a stove, when it is hot break in as many eggs as will cover the dish bottom, keep pouring the gravy over them with a spoon 'till they are white at the top, when they are enough strow over them a little salt; fry some square sippets of bread in butter, prick them with the small ends upward, and serve them up.
82. How to Collar a PIECE of BEEF to eat Cold.
Take a flank of beef or pale-board, which you can get, bone them and take off the inner skin; nick your beef about an inch distance, but mind you don't cut thro' the skin of the outside; then take two ounces of saltpetre, and beat it small, and take a large handful of common salt and mix them together, first sprinkling your beef over with a little water, and lay it in an earthen dish, then strinkle over your salt, so let it stand, four or five days, then take a pretty large quantity of all sorts of mild sweet herbs, pick and shred them very small, take some bacon and cut it in long pieces the thickness of your finger, then take your beef and lay one layer of bacon in every nick; and another of the greens; when you have done season your beef with a little beat mace, pepper, salt and nutmeg; you may add a little neat's tongue, and an anchovy in some of the nicks; so roll it up tight, bind it in a cloth with coarse inkle round it, put it into a large stew-pot and cover it with water; let the beef lie with the end downwards, put to the pickle that was in the beef when it lay in salt, set it in a slow oven all the night, then take it out and bind it tight, and tie up both ends, the next day take it out of the cloth, and put it into pickle; you must take off the fat and boil the pickle, put in a handful of salt, a few bay leaves, a little whole Jamaica and black pepper, a quart of stale strong beer, a little vinegar and alegar; if you make the pickle very good, it will keep five or six months very well; if your beef be not too much baked it will cut all in diamonds.
83. To roll a BREAST OF VEAL to eat cold.
Take a large breast of veal, fat and white, bone it and cut it in two, season it with mace, nutmeg, pepper and salt, in one part you may strinkle a few sweet herbs shred fine, roll them tight up, bind them will with coarse ickle, so boil it an hour and a half; you may make the same pickle as you did for the beef, excepting the strong beer; when it is enough to take it up, and bind it as you did the beef, so hang it up whilst it be cold.
84. To pot TONGUES.
Take your tongues and salt them with saltpetre, common salt and bay salt, let them lie ten days, then take them out and boil them whilst they will blanch, cut off the lower part of the tongues, then season them with mace, pepper, nutmeg and salt, put them into a pot and send them to the oven, and the low part of your tongues that you cut off lay upon your tongues, and one pound of butter, then let them bake whilst they are tender, then take them out of the pot, throw over them a little more seasoning, put them into the pot you design to keep them in, press them down very tight, lay over them a weight, and let them stand all night, then cover them with clarified butter: You must not salt your tongues as you do for hanging.
85. How to pot VENISON.
Take your venison and cut it in thin pieces, season it with pepper and salt, put it into your pot, lay over it some butter and a little beef-suet, let it stand all night in the oven; when it is baked beat them in a marble mortar or wooden-bowl, put in part of the gravy, and all the fat you take from it; when you have beat it put into your pot, then take the fat lap of a shoulder of mutton, take off the out-skin, and roast it, when it is roasted and cold, cut it in long pieces the thickness of your finger; when you put the venison into the pot, put it in at three times, betwixt every one lay the mutton cross your pot, at an equal distance; if you cut it the right way it will cut all in diamonds; leave some of the venison to lay on the top, and cover it with clarified butter; to keep it for use.
86. To pot all Sorts of WILD-FOWL.
When the wild-fowl are dressed take a paste-pin, and beat them on the breast 'till they are flat; before you roast them season them with mace, nutmeg, pepper and salt; you must not roast them over much; when you dreaw them season them on the out-side, and set them on one end to drain out the gravy, and put them into your pot; you may put in two layers; if you press them very flat, cover them with clarified butter when they are cold.
87. How to pot BEEF.
Take two pounds of the slice or buttock, season it with about two ounces of saltpetre and a little common salt, let it lie two or three days, send it to the oven, and season it with a little pepper, salt and mace; lay over your beef half a pound of butter or beef suet, and let it stand all night in the oven to stew; take from it the gravy and the butter, and beat them (with the beef) in a bowl, then take a quarter of a pound of anchovies, bone them, and beat them too with a little of the gravy; if it be not seasoned enough to your taste, put to it a little more seasoning; put is close down in a pot, and when it is cold cover it up with butter, and keep it for use.
88. To Ragoo a RUMP of BEEF.
Take a rump of beef, lard it with bacon and spices, betwixt the larding, stuff it with forced meat, made of a pound of veal, three quarters of a pound of beef-suet, a quarter of a pound of fat bacon boiled and shred well by itself, a good quantity of parsley, winter savoury, thyme, sweet-marjoram, and an onion, mix all this together, season it with mace cloves, cinnamon, salt, Jamaica and black pepper, and some grated bread, work the forc'd-meat up with three whites and two yolks of eggs, then stuff it, and lay some rough suet in a stew pan with your beef upon it, let it fry till it be brown then put in some water, a bunch of sweet herbs, a large onion stuffed with cloves, sliced turnips, carrots cut as large as the yolk of an egg, some whole pepper and salt, half a pint of claret, cover it close, and let it stew six or seven hours over a gentle fire, turning it very often.
89. How to make a SAUCE for it.
Take truffles, morels, sweet-breads, diced pallets boiled tender, three anchovies, and some lemon-peel, put these into some brown gravy and stew them; if you do not think it thick enough, dredge in a little flour, and just before you pour it on your beef put in a little white wine and vinegar, and serve it up hot.
90. Sauce for boiled RABBETS.
Take a few onions, boil them thoroughly, shifting them in water often, mix them well together with a little melted butter and water. Some add a little pulp of apple and mustard.
91. To salt a Leg of Mutton to eat like Ham.
Take a leg of mutton, an ounce of saltpetre, two ounces of bay-salt, rub it in very well, take a quarter of a pound of coarse sugar, mix it with two or three handfuls of common salt, then take and salt it very well, and let it lie a week, so hang it up, and keep it for use, after it is dry use it, the sooner the better; it won't keep so long as ham.
92. How to salt HAM or TONGUES.
Take a middling ham, two ounces of saltpetre, a quarter of a pound of bay-salt, beat them together, and rub them on your ham very well, before you salt it on the inside, set your salt before the fire to warm; to every ham take half a pound of coarse sugar, mix to it a little of the salt, and rub it in very well, let it lie for a week or ten days, then salt it again very well, and let it lie another week or ten days, then hang it to dry, not very near the fire, nor over much in the air.
Take your tongues and clean them, and cut off the root, then take two ounces of saltpetre, a quarter of a pound of bay-salt well beaten, three or four tongues, according as they are in bigness, lay them on a thing by themselves, for if you lay them under your bacon it flats your tongues, and spoils them; salt them very well, and let them lie as long as the hams with the skin side downwards: You may do a rump of beef the same way, only leave out the sugar.
[Note: The text for the next three recipes—93, 94 and 95—was missing from our scans. Only the last part of recipe number 95 is available.]
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95. … bacon, you may put in two or three slices when you send them to the oven.
96. How to make a HARE-PIE.
Parboil the hare, take out the bones, and beat the meat in a mortar with some fat pork or new bacon, then soak it in claret all night, the next day take it out, season it with pepper, salt and nutmeg, then lay the back bone into the middle of the pie, put the meat about it with about three quarters of a pound of butter, and bake it in a puff-paste, but lay no paste in the bottom of the dish.
97. To make a HARE-PIE another Way.
Take the flesh of a hare after it is skined, and string it: take a pound of beef-suet or marrow shred small, with sweet-marjoram, parsley and shalots, take the hare, cut it in pieces, season it with mace, pepper, salt and nutmeg, then bake it either in cold or hot paste, and when it is baked, open it and put to it some melted butter.
98. To make PIG Royal.
Take a pig and roast it the same way as you did for lamb, when you draw it you must not cut it up, when it is cold you must lard it with bacon, cut not your layers too small, if you do they will melt away, cut them about an inch and a quarter long; you must put one row down the back, and one on either side, then strinkle it over with a few breadcrumbs and a little salt, and set it in the oven, an hour will bake it, but mind your oven be not too hot; you must take another pig of a less size, roast it, cut it up, and lie it on each side: The sauce you make for a roast pig will serve for both.
This is proper for a bottom dish at a grand entertainment.
99. To roast VEAL a savoury Way.
When you have stuffed your veal, strow some of the ingredients over it; when it is roasted make your sauce of what drops from the meat, put an anchovy in water, and when dissolved pour it into the dripping-pan with a large lump of butter and oysters: toss it up with flour to thicken it.
100. To make a HAM PIE.
Cut the ham round, and lay it in water all night, boil it tender as you would do for eating, take off the skin, strew over it a little pepper, and bake it in a deep dish, put to it a pint of water, and half a pound of butter; you must bake it in puff-paste; but lay no paste in the bottom of the dish; when you send it to the table send it without a lid.
It is proper for a top or bottom dish either summer or winter.
101. To make a NEAT's TONGUE PIE.
Take two or three tongues, (according as you would have your pie in bigness) cut off the roots and low parts, take two ounces of saltpetre, a little bay salt, rub them very well, lay them on an earthen dish with the skin side downwards, let them lie for a week or ten days, whilst they be very red, then boil them as tender as you would have them for eating blanch and season with a little pepper and salt, flat them as much as you can, bake them in puff paste in a deep dish, but lay no paste in the bottom, put to them a little gravy, and half a pound of butter; lay your tongues with the wrong side upwards, when they are baked turn them, and serve it up without a lid.
102. To broil SHEEP or HOG's TONGUES.
Boil, blanch, and split your tongues, season them with a little pepper and salt, then dip them in egg, strow over them a few bread-crumbs, and broil them whilst they be brown; serve them up with a little gravy and butter.
103. To Pickle PORK.
Cut off the leg, shoulder pieces, the bloody neck and the spare-rib as bare as you can, then cut the middle pieces as large as they can lie in the tub, salt them with saltpetre, bay-salt, and white salt; your saltpetre must be beat small, and mix'd with the other salts; half a peck of white salt, a quart of bay-salt, and half a pound of saltpetre, is enough for a large hog; you must rub the pork very well with your salt, then lay a thick layer of salt all over the tub, then a piece of pork, and do so till all your pork is in; lay the skin side downwards, fill up all the hollows and sides of the tub with little pieces that are not bloody press all down as close as possible, and lay on a good layer of salt on the top, then lay on the legs and shoulder pieces, which must be used first, the rest will keep two years if not pulled up, nor the pickle poured from it. You must observe to see it covered with pickle.
104. To fricassy CALF'S FEET white.
Dress the calf's feet, boil them as you would do for eating, take out the long bones, cut them in two, and put them into a stew-pan with a little white gravy, and a spoonful or two of white wine; take the yolks of two or three eggs, two or three spoonfuls of cream, grate in a little nutmeg and salt, and shake all together with a lump of butter. Garnish your dish with slices of lemon and currans, and so serve them up.
105. To roll a PIG'S Head to eat like Brawn.
Take a large pig's head, cut off the groin ends, crack the bones and put it in water, shift it once or twice, cut off the ears, then boil it so tender that the bones will slip out, nick it with a knife in the thick part of the head, throw over it a pretty large handful of salt; take half a dozen of large neat's feet, boil them while they be soft, split them, and take out all the bones and black bits; take a strong coarse cloth, and lay the feet with the skin side downwards, with all the loose pieces in the inside; press them with your hand to make them of an equal thickness, lay them at that length that they will reach round the head, and throw over them a handful of salt, then lay the head across, one thick part one way and the other another, that the fat may appear alike at both ends; leave one foot out to lay at the top to make a lantern to reach round, bind it with filleting as you would do brawn, and tie it very close at both ends; you may take it out of the cloth the next day, take off the filleting and wash it, wrap it about again very tight, and keep it in brawn-pickle.
This has been often taken for real Brawn.
106. How to fry CALF'S FEET in Butter.
Take four Calf's feet and blanch them, boil them as you would do for eating, take out the large bones and cut them in two, beat a spoonful of wheat flour and four eggs together, put to it a little nutmeg, pepper and salt, dip in your calf's feet, and fry them in butter a light brown, and lay them upon your dish with a little melted butter over them. Garnish with slices of lemon and serve them up.
107. How to make SAVOURY PATTEES.
Take the kidney of a loyn of veal before it be roasted, cut it in thin slices, season it with mace, pepper and salt, and make your pattees; lay in every patty a slice, and either bake or fry them.
You may make marrow pattees the same way.
108. To make EGG PIES.
Take and boil half a dozen eggs, half a dozen apples, a pound and a half of beef-suet, a pound of currans, and shred them, so season it with mace, nutmeg and sugar to your taste, a spoonful or two of brandy, and sweet meats, if you please.
109. To make a sweet CHICKEN PIE.
Break the chicken bones, cut them in little bits, season them lightly with mace and salt, take the yolks of four eggs boiled hard and quartered, five artichoke-bottoms, half a pound of sun raisins stoned, half a pound of citron, half a pound of lemon, half a pound of marrow, a few forc'd-meat-balls, and half a pound of currans well cleaned, so make a light puff-paste, but put no paste in the bottom; when it is baked take a little white wine, a little juice of either orange or lemon, the yolk of an egg well beat, and mix them together, make it hot and put it into your pie; when you serve it up take the same ingredients you use for a lamb or veal pie, only leave out the artichokes.
110. To roast TONGUES.
Cut off the roots of two tongues, take three ounces of saltpetre, a little bay-salt and common salt, rub them very well, let them lie a week or ten days to make them red, but not salt, so boil them tender as they will blanch, strow over them a few bread crumbs, set them before the fire to brown on every side.
To make SAUCE for the TONGUES.
Take a few bread crumbs, and as much water as will wet them, then put in claret till they be red, and a little beat cinnamon, sweeten it to your taste, put a little gravy on the dish with your tongues, and the sweet sauce in two basons, set them on each side, so serve them up.
111. To fry CALF'S FEET in Eggs.
Boil your calf's feet as you would do for eating, take out the long bones and split them in two, when they are cold season 'em with a little pepper, salt and nutmeg; take three eggs, put to them a spoonful of flour, so dip the feet in it and fry them in butter; you must have a little gravy and butter for sauce. Garnish with currans, so serve them up.
112. To make a MINC'D PIE of Calf's Feet.
Take two or three calf's feet, and boil them as you would do for eating, take out the long bones, shred them very fine, put to them double their weight of beef-suet shred fine, and about a pound of currans well cleaned, a quarter of a pound of candid orange and citron cut in small pieces, half a pound of sugar, a little salt, a quarter of an ounce of mace and a large nutmeg, beat them together, put in a little juice of lemon or verjuice to your taste, a glass of mountain wine or sack, which you please, so mix all together; bake them in puff-paste.
113. To roast a WOODCOCK.
When you have dress'd your woodcock, and drawn it under the leg, take out the bitter bit, put in the trales again; whilst the woodcock is roasting set under it an earthen dish with either water in or small gravy, let the woodcock drop into it, take the gravy and put to it a little butter, and thicken it with flour; your woodcock will take about ten minutes roasting if you have a brisk fire; when you dish it up lay round it wheat bread toasts, and pour the sauce over the toasts, and serve it up.
You may roast a partridge the same way, only add crumb sauce in a bason.
114. To make a CALF'S HEAD PIE.
Take a calf's head and clean it, boil it as you would do for hashing, when it is cold cut it in thin slices, and season it with a little black pepper, nutmeg, salt, a few shred capers, a few oysters and cockles, two or three mushrooms, and green lemon-peel, mix them all well together, put them into your pie; it must be a standing pie baked in a flat pewter dish, with a rim of puff-paste round the edge; when you have filled the pie with the meat, lay on forc'd-meat-balls, and the yolks of some hard eggs, put in a little small gravy and butter; when it comes from the oven take off the lid, put into it a little white wine to your taste, and shake up the pie, so serve it up without lid.
115. To make a CALF'S FOOT PIE.
Take two or three calf's feet, according as you would have your pie in bigness, boil and bone them as you would do for eating, and when cold cut them in thin slices; take about three quarters of a pound of beef-suet shred fine, half a pound of raisins stoned, half a pound of cleaned currans, a little mace and nutmeg, green lemon-peel, salt, sugar, and candid lemon or orange, mix altogether, and put them in a dish, make a good puff-paste, but let there be no paste in the bottom of the dish; when it is baked, take off the lid, and squeeze in a little lemon or verjuice, cut the lid in sippets and lay round.
116. To make a WOODCOCK PIE.
Take three or four brace of woodcocks, according as you would have the pie in bigness, dress and skewer them as you would do for roasting, draw them, and season the inside with a little pepper, salt and mace, but don't wash them, put the trales into the belly again, but nothing else, for there is something in them that gives them a more bitterish taste in the baking than in the roasting, when you put them into the dish lay them with the breast downwards, beat them upon the breast as flat as you can; you must season them on the outside as you do the inside; bake them in puff-paste, but lay none in the bottom of the dish, put to them a jill of gravy and a little butter; you must be very careful your pie be not too much baked; when you serve it up take off the lid and turn the woodcocks with the breast upwards.
You may bake partridge the same way.
117. To pickle PIGEONS.
Take your pigeons and bone them; you must begin to bone them at the neck and turn the skin downwards, when they are boned season them with pepper, salt and nutmeg, sew up both ends, and boil them in water and white wine vinegar, a few bay leaves, a little whole pepper and salt; when they are enough take them out of the pickle, and boil it down with a little more salt, when it is cold put in the pigeons and keep them for use.
118. To make a sweet VEAL PIE.
Take a loin of veal, cut off the thin part length ways, cut the rest in thin slices, as much as you have occasion for, flat it with your bill, and cut off the bone ends next the chine, season it with nutmeg and salt; take half a pound of raisins stoned, and half a pound of currans well clean'd, mix all together, and lay a few of them at the bottom of the dish, lay a layer of meat; and betwixt every layer lay on your fruit, but leave some for the top; you must make a puff-paste; but lay none in the bottom of the dish; when you have filled your pie, put in a jill of water and a little butter, when it is baked have a caudle to put into it.
To make the caudle, see in receipt 177.
119. MINC'D PIES another way.
Take a pound of the finest seam tripes you can get, a pound and a half of currans well cleaned, two, three or four apples pared and shred very fine, a little green lemon-peel and mace shred, a large nutmeg, a glass of sack or brandy, (which you please) half a pound of sugar, and a little salt, so mix them well together, and fill your patty-pans, then stick five or six bits of candid lemon or orange in every petty-pan, cover them, and when baked they are fit for use.
120. To make a savoury CHICKEN PIE.
Take half a dozen small chickens, season them with mace, pepper and salt, both inside and out; then take three or four veal sweet-breads, season them with the same, and lay round them a few forc'd-meat-balls, put in a little water and butter; take a little white sweet gravy not over strong, shred a few oysters if you have any, and a little lemon-peel, squeeze in a little lemon juice, not to make it sour; if you have no oysters take the whitest of your sweet breads and boil them, cut them small, and put them in your gravy, thicken it with a little butter and flour; when you open the pie, if there is any fat, skim it off, and pour the sauce over the chicken breasts; so serve it up without lid.
121. To roast a HANCH of VENISON.
Take a hanch of venison and spit it, then take a little bread meal, knead and roll it very thin, lay it over the fat part of your venison with a paper over it, tye it round your venison, with a pack-thread; if it be a large hanch it will take four hours roasting, and a midling hanch three hours; keep it basting all the time you roast it; when you dish it up put a little gravy in the dish and sweet sauce in a bason; half an hour before you draw your venison take off the paste, baste it, and let it be a light brown.
122. To make sweet PATTEES.
Take the kidney of a loin of veal with the fat, when roasted shred it very fine, put to it a little shred mace, nutmeg and salt, about half a pound of currans, the juice of a lemon, and sugar to your taste, then bake them in puff-paste; you may either fry or bake them.
They are proper for a side-dish.
123. To make BEEF-ROLLS.
Cut your beef thin as for scotch collops, beat it very well, and season it with salt, Jamaica and white pepper, mace, nutmeg, sweet marjoram, parsley, thyme, and a little onion shred small, rub them on the collops on one side, then take long bits of beef-suet and roll in them, tying them up with a thread; flour them well, and fry them in butter very brown; then have ready some good gravy and stew them an hour and half, stirring them often, and keep them covered, when they are enough take off the threads, and put in a little flour, with a good lump of butter, and squeeze in some lemon, then they are ready for use.
124. To make a HERRING-PIE of WHITE SALT HERRINGS.
Take five or six salt herrings, wash them very well, lay them in a pretty quantity of water all night to take out the saltness, season them with a little black pepper, three or four middling onions pill'd and shred very fine lay one part of them at the bottom of the pie, and the other at the top; to five or six herrings put in half a pound of butter, then lay in your herrings whole, only take off the heads; make them into a standing pie with a thin crust.
125. How to COLLAR PIG.
Take a large pig that is fat, about a month old, kill and dress it, cut off the head, cut it in two down the back and bone it, then cut it in three or four pieces, wash it in a little water to take out the blood: take a little milk and water just warm, put in your pig, let it lie about a day and a night, shift it two or three times in that time to make it white, then take it out and wipe it very well with a dry cloth, and season it with mace, nutmeg, pepper and salt; take a little shred of parsley and strinkle over two of the quarters, so roll them up in a fine soft cloth, tie it up at both ends, bind it tight with a little filletting or coarse inkle, and boil it in milk and water with a little salt; it will take about an hour and a half boiling; when it is enough bind it up tight in your cloth again, hang it up whilst it be cold. For the pickle boil a little milk and water, a few bay leaves and a little salt; when it is cold take your pig out of the cloths and put it into the pickle; you must shift it out of your pickle two or three times to make it white, the last pickle make strong, and put in a little whole pepper, a pretty large handful of salt, a few bay leaves, and so keep it for use.
126. To COLLAR SALMON.
Take the side of a middling salmon, and cut off the head, take out all the bones and the outside, season it with mace, nutmeg, pepper and salt, roll it tight up in a cloth, boil it, and bind it up with pickle; it will take about an hour boiling; when it is boiled bind it tight again, when cold take it very carefully out of the cloth and bind it about with filleting; you must not take off the filleting but as it is eaten.
To make PICKLE to keep it in.
Take two or three quarts of water, a jill of vinegar, a little Jamaica pepper and whole pepper, a large handful of salt, boil them altogether, and when it is cold put in your salmon, so keep it for use: If your pickle don't keep you must renew it.
You may collar pike the same way.
127. To make an OYSTER PIE.
Take a pint of the largest oysters you can get, clean them very well in their own liquor, if you have not liquor enough, add to them three or four spoonfuls of water; take the kidney of a loin of veal, cut it in thin slices, and season it with a little pepper and salt, lay the slices in the bottom of the dish, (but there must be no paste in the bottom of the dish) cover them with the oysters, strow over a little of the seasoning as you did for the veal; take the marrow of one or two bones, lay it over your oysters and cover them with puff-paste; when it is baked take off the lid, put into it a spoonful or two of white wine, shake it up altogether, and serve it up.
It is proper for a side dish, either for noon or night.
128. To butter CRAB and LOBSTER.
Dress all the meat out of the belly and claws of your lobster, put it into a stew-pan, with two or three spoonfuls of water, a spoonful or two of white wine vinegar, a little pepper, shred mace, and a lump of butter, shake it over the stove till it be very hot, but do not let it boil, if you do it will oil; put it into your dish, and lay round it your small claws:—it is as proper to put it in scallop shells as on a dish.
129. To roast a LOBSTER.
If your lobster be alive tie it to the spit, roast and baste it for half an hour; if it be boiled you must put it in boiling water, and let it have one boil, then lie it in a dripping-pan and baste it; when you lay it upon the dish split the tail, and lay it on each side, so serve it up with melted butter in a china cup.
130. To make a QUAKING PUDDING.
Take eight eggs and beat them very well, put to them three spoonfuls of London flour, a little salt, three jills of cream, and boil it with a stick of cinnamon and a blade of mace; when it is cold mix it to your eggs and flour, butter your cloth, and do not give it over much room in your cloth; about half an hour will boil it; you must turn it in the boiling or the flour will settle, so serve it up with a little melted butter.